User Actions

AVOCADO FRITTATA

Many people use milk to flesh out their eggs. I decided to try using a hass avocado instead. The result was a light, fluffy, green-tinged frittata, perfect for breakfast, brunch, or lunch. Omit the cheese for a dairy-free food, and/or bacon for vegetarian.

Ingredients

1/4 C shredded soft cheese (more or less to preference, I like pepper jack but any soft cheese that you prefer.)

1 clove garlic

Juice from 1/2 of a lime

Salt and pepper

Advertisements

Preparation

Cook bacon in a large skillet, tear into small pieces and set aside. Drain all the fat except just enough to cover the bottom of the pan.
While bacon is cooking, start a simple guacamole:
Scoop and mash the flesh from the avocado until smooth. Add the garlic, lime juice, and a dash of salt and pepper. Stir well.
Beat eggs until scrambled and add to guacamole. Stir until combined. Add cheese and bacon pieces, stir to distribute. Lower heat under skillet to medium low. Pour in egg mixture and tilt skillet to evenly distribute. Add a pinch of salt and pepper, cover and cook for 7-10 minutes, or until middle is set and bottom is golden brown.
Flip on to serving platter, cut into fours, sixes or eights, and serve.
Serves two to four for breakfast. Try serving with salsa and tortilla chips for brunch.